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The documentary film I mentioned above, The Biggest Little Farm about a local business, Apricot Lane Farm, is now available on Hulu.

Apparently she did write an intro to an edition of the Jackson Symphony League Cookbook that contained the original recipe. See here.

Neither. It's reportedly a family recipe that Welty included in her Christmas card one year and it went on to be published all over the place.

That's the shelf position I used as well and with multiples, I tried to space them evenly.

Not sure if you plan to chance another precious duck egg in the CSO but I'll share another data point. A while back, I cooked some chicken eggs in the CSO @ 210°F for 21 minutes, based on timing given in a Wolf combi oven manual (results shared here). The yolks were edging towards crumbly but the whites were still tender, not rubbery at all. I'm OK with that level of doneness for egg salad or making deviled eggs though even for that, I'd probably cut the time down by a minute or two if I were to try this method again. I'm sure my result was way overdone for what you'd like to eat on toast.

Hmmm. Yes, I think I will. I spied some Brazil nuts at TJ's today. Not as cheap as they used to be but I do like them in a fruitcake. Now to go back to pick some up and decide on the rest!

For the toast alone!

I put your answer over here. Now gotta go get more mushrooms to roast!

Thanks! The recipe for the full size rotolos says to roll ~ 750g of dough (Vetri's Naples dough @ 60% hydration) into a rectangle 18 x 13 inches (45 x 33 cm), after adding the filling, you roll it from the long edge, making a roll ~ 18 inches long and cut it into slices ~ 1.5 inches wide. For the mini size, he says to start with the same size rectangle of dough but cut it in half vertically. That would give you 2 rectangles, each 9 x 13 inches. You'd fill and roll from the long edge as above, this time making rolls ~ 13 inches long. I haven't tried that yet. Either way, after proofing, they get baked @ 500°F, placing the baking sheet on a pre-heated pizza steel to help make a crisp bottom crust.

I'm not making apple butter but I was curious about the Arkansas Black apples, a variety I don't think I've tried or noticed before. After reading this post, lo and behold, there they were at my local farmers market this afternoon. These are from Ha's Apple Farm up north of here in Tehachapi. I also bought some Bosc pears from them.

Yep. Here's a photo from some I made recently and used in a savory roll-up with pizza dough (posted here) no garlic powder though. Olive oil, salt, pepper a smashed clove of garlic and fresh rosemary. 500°F for ~ 8 min.

Looks like a bean pod with chunks of charcoal inside

I also got the 2nd rebus easily. Can't quite figure what the first one is though.

It's a winner. Doesn't show up in the photo but the entire underside of those eggs is crusted with those crisp, toasted breadcrumbs - yum!

Zuni Café Cookbook Fried Eggs in Breadcrumbs I tend to go with sherry vinegar for the finishing step but used balsamic today. The toasted crumbs are dark in part because I used whole grain bread but also because they soaked up that balsamic vinegar. Not burnt. Or at least not burnt to me 🙃

Another breakfast sandwich Chimay Autumn cheese, fried egg, Broadbent country ham biscuit slice on toasted whole wheat focaccia.

@liuzhou's link in the post above took me to a paywall but when I googled Financial Times Hummus, I got a link that took me to the article titled "The fight to save hummus from extinction"

I'll look for that one. When you first mentioned it, I thought it was something they no longer carry. I have one of those wine aerators that someone gave me as a gift so I'll try it with these wines. My TJ's was selling the 2018 vintage of this Rancho Sisquoc River Red for $9.99. They're a local winery that I visit from time to time so I was curious to try it. As you might expect, the 2018 was very young and aggressive, even after going through the aerator. I may pick up another bottle to two to set aside for a year or so.

I bought a bottle of the Stick Figure to try. Not sure what grapes are used here but I generally like the blends of Rhone varietals often made in the Paso area where this is from. It's also $8.99 here and is listed in the TJ's Thanksgiving flyer.

Today: Egg, bacon and cheese on toasted whole wheat focaccia I wasn't wild about this batch of focaccia but it toasts up nicely for a sandwich so I'll slice it up accordingly and stash the rest in the freezer. Cheese is that deliciously rich and creamy Chimay Autumn cheese from TJ's (I hope they have some left as mine is almost gone!) and the bacon is Broadbent's hickory smoked. Previously: Pear, bacon and cheese toasty on Sonora wheat baguette. Bacon and cheese are as above. Slices of that perfectly ripe bosc pear from the farmers market are under the cheese with more on the side.

If you use Eat Your Books for your cookbooks or online recipes, you can choose to add the ingredients to a shopping list. It looks like this, with the recipes names at the top and the ingredients sorted into categories below. You can print it or view it on your phone at the store. I don't believe there is any way to add other, non recipe items to the list so if you also need trash bags and a gallon of milk, you'd need another list. It's also not smart enough to know what's already in your pantry, but I'm often not that smart either!

That's actually the one that got me started today when a friend from NJ posted it on Facebook while complaining that no one in Atlanta had ever heard of Mischief Night. Of course, I had to look up the other one map to find one with my Cabbage Night on it! I am endlessly entertained by those maps and the questionnaires that identify where you are from based on your responses!

Good idea! I'm going to make a bit of simple syrup with both the Thai and holy basil. At least enough to make a few popsicles from each. I've done peach with basil and it was very good. Or I could go in a lime-ginger-basil direction. Thanks! That helps me narrow down my search. I'm putting some stems into water so hopefully they'll keep for a few days.

Any favorite recipes that you think really showcase either of those?

I only had about 10 kids last night. I turned off my porch light at 8:30. The doorbell rang once after that but I didn't answer. I'm a couple of days late on this one (the story of my life 🙃) but what do you call the night before Halloween? It was Cabbage Night where I grew up in northern NY but I've never heard anyone out here refer to it by any name.